Bacon-wrapped shrimp is glazed with an orange-ancho reduction, served atop corn tortillas, and drizzled with bright, spicy aji, a lime-licked Colombian onion relish.
April 7, 2013 – April 13, 2013
Eggs wrapped in bacon, with optional additions of various vegetables—as good a concept as it sounds.
Eggplant, peppers, onions, and tomatoes slow-roasted over the dying embers of a coal fire. Sounds romantic, tastes delicious.
Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but.
Grapefruit liqueur and mezcal give this funky spin on the Negroni by Mayahuel's Jeremy Oertel a smoky-tart twist.
You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul.
Chocolate chip cookies get a salty crunch from potato chips.
DIY orange soda delivers the same satisfying combination of sweet and tart you get from the commercial version, but mixed in with the familiar sharpness and prickly joy of orange soda is a new and exciting flavor I wasn't used to tasting in my soda—real oranges.
Rice studded with cilantro, olive, and sausage gets topped with flavorful tomato-y chickpea sauce.
Call it congee, rice porridge, or rice soup, this soothing bowl of rice simmered in chicken broth is hard to beat.
It may not be zucchini season quite yet, but I'd advise squirreling away Deborah Madison's Summer Squash Tartines recipe from her new book, Vegetable Literacy, for dinner parties in the coming months. Another winning bread-cheese-vegetable combination, these open-faced sandwiches are just the thing when you've got a couple of cucurbits hanging around the house. Sure, anyone can throw cheese on bread and call it an appetizer. Yet Madison's little touches, like rubbing the bread with garlic and gently cooking the squash with a saute-steam method, make these tartines more than a slapdash effort at a snack.
Macaroni and cheese with garlicky spinach, canned chickpeas, and a sprinkle of Spanish smoked paprika.
A rosewater lime pie with a rosewater glaze.
I know it may sound strange, but crisp raw asparagus makes a wonderful salad. Here, it's chopped into bite-sized pieces and tossed with a creamy Caesar vinaigrette and freshly grated Parmigiano-Reggiano.
Boiled Coke with ginger and lemon started off as a popular cold remedy in Hong Kong, but now it's a popular anytime drink that's found at pretty much all Hong Kong diners. As a first-time, not sick drinker, I found it surprisingly pleasant. The cold and fizzy are gone, but you're left with sweet, spicy, a little tart, a smidge medicinal—all things that would feel restorative on a cold day or in a stream of warmth going down a sore throat.
Shucking fresh peas is not a quick task, I'll admit. But if you can get your hands on some fresh peas in their pods at a farmers' market in the next couple of weeks, grab them and commit to an extra half hour of meal prep. Deborah Madison's unassuming Peas with Baked Ricotta from her new book Vegetable Literacy is worth it. The bright sweetness of the buttery peas matches perfectly with the creamy richness of fresh ricotta, and baking the ricotta with olive oil and fresh bread crumbs transforms cheese and peas into an actual meal.
Named after the two little peepholes that resemble reading glasses, La Boulange: Cafe Cooking at Home presents these lunettes, with two kinds of jam sandwiched between buttery cookie squares.
If you love Drake's Funny Bones, you'll go peanuts over this super rich layer cake.
This simple bread pudding is the perfect dessert after a filling meal. Rich and soft, it's often served with a custard sauce, but this version is so creamy and tender that it really doesn't need anything else but a strong cup of tea. If you have the time, letting the raisins sit in a few tablespoons of brandy before you assemble the pudding makes it even more decadent.
This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce.
Crunchy, paper thin almond cookies favored with orange.
Shrimp, asparagus, and orzo in a one-dish quick meal.
Delicately poached eggs covered in a delicious fennel and curry leaf gravy, this is the egg dish you should have in your repertoire for a quick dinner.
What's black, green and red all over? Your lunch tomorrow. Swap out pasta for sweet, shaved zucchini and crispy roasted potatoes to go with this bold, briny sauce.
Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. First, she uses what may look like a dangerous amount of red pepper flakes; her scant teaspoon looks menacing compared to my usual pinch or two. Also, she throws in parsley, lots of parsley, in three places--some of it is cooked with garlic to mellow, some of it is wilted into the cooked pasta, and the rest is thrown in at the end for a bright finish. But the real winner here is saffron. The floral taste of saffron always reminds me of bouillabaisse; tasting bites of Madison's cauliflower dish takes my mind to the French stew but for much less time and effort.
This torte is a classically dense, rich dessert. Hazelnuts rounds out this cake with a wonderfully toasty flavor, while a healthy dose of vanilla provides a gently sweet aroma to balance out all that dark chocolate.
Pesto, mozzarella, and ricotta on a pizza.
This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch.
This smoothie is inspired by Hoboken NJ's now long-defunct Frozen Monkey cafe, which used to make a similar shake with Tasti D Lite as a base.
A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp.
Last week I became infatuated with pairing kale and refried beans. Something about how the creamy, well-seasoned beans played off the earthy, tender kale really worked for me.
I am a big fan of rainbow carrots, so I'm no stranger to surprisingly stark white carrots. Yet Deborah Madison's Ivory Carrot Soup from her new cookbook Vegetable Literacy was still a bit of a mind game for me. The finished soup tasted purely of carrot, but my eyes were convinced that I was slurping down potato-leek or some kind of parsnip concoction.
Balsamic-glazed ham and basil peas lend a springtime feel to this festive meal.
Decidedly different from those fussy, multicolored cake-cookies that seem to have taken over bakeries, these Macarons from La Boulange: Cafe Cooking at Home are nutty, sweet, and light, owing to a mix of hazelnut and almond meal, egg whites, and sugar. And that's it.
We all know the best part of a coffee cake is the crumb, which is why there is a heap of sweet pecan streusel topping this moist banana cake.
This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins or can be used as a glaze for pork.